3 cups free range organic chicken breasts, cooked & cubed
1 (13 ounce) package chicken rice-a-roni
1/2 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup
1 1/4 cups milk
1 cup chicken broth
1 cup celery, chopped
1/2 cup yellow onion, chopped
3 (7 ounce) cans water chestnuts, sliced and drained
1 cup potato chip 
1/2 teaspoon paprika
Preparation
Mix all ingredients except potato chips and paprika in a 9×13 pan.
Refrigerate overnight.
3Before baking, cover with crushed potato chips and sprinkle with paprika.
Bake 1 hour or more @ 350 degrees.
Serves 12. May be divided into two smaller pans and half frozen for later use.
